Potato Salad with Parsley
Parsley Potato Salad, a Homemade, Easy Colourful Salad / Side made with fresh ingredients and simple plant based dressing. Both Stove top & Instant pot methods given with step wise pics, tips.
Equipment
- Sauce Pan / Vessel (for stove-top method) (to boil the potatoes)
- Instant Pot or Electric Pressure Cooker (for IP method) (to boil the potatoes)
- Small mixing bowl
- Wide Mixing Bowl
Ingredients
- 5 count White / Red Potatoes (medium size)
- ½ pint Baby Tomatoes (plum / cherry) (250 gms)
- ¼ cup Pumpkin Seeds (dry roasted / toasted)
- ½ to 1 cup Fresh Parsley (finely chopped)
- 1 cup Green Cucumber / English Cucumber (diced)
- 1 teaspoon Sea Salt (or as per taste)
- 1 teaspoon Ground Black Pepper (or as per taste)
- 2 tablespoons Balsamic Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Lemon Juice
Instructions
STOVE TOP METHOD TO BOIL THE POTATOES:
- Into a sauce pan, add 4 cups of water, drop the potatoes, place the lid on. Put the vessel on stove top under high flame for 20 mins.
INSTANT POT METHOD TO BOIL THE POTATOES:
- Pour 2 cups of water into the inner pot. Place all the washed potatoes into a steel vessel and put the vessel on the steel stand that fits in the Instant pot vessel.Close the IP lid & valve.Set to PRESSURE COOK mode, for 5 mins under HIGH PRESSURE.
- Later, Release the pressure either naturally (NPR). This takes 10 more mins approximately. Put the boiled potatoes in cold water,peel the skin and dice them into cubes.
TO MAKE THE SALAD:
- Into a large mixing bowl, transfer the diced potatoes, cucumbers, tomatoes,parsley. For the dressing, in a small bowl, take the olive oil, salt, balsamic vinegar, ground black pepper, lemon juice and whisk them until mixed.
- Drizzle the dressing onto the diced veggie bowl. Using 2 spoons each on one hand, gently toss until well coated. Finally, top up with toasted pumpkin seeds. Done!
Notes
Please see the MAIN POST for step wise PICS & TIPS.